Roasted Sweet Potato Honey Feta (Printable Version)

Caramelized sweet potato rounds topped with creamy feta, honey, and fresh parsley for a savory-sweet bite.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes, washed and sliced into ½-inch thick rounds

→ For Roasting

02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
05 - ¼ tsp smoked paprika (optional)

→ Topping

06 - 3 oz feta cheese, crumbled
07 - 2 tbsp honey
08 - 2 tbsp fresh parsley, chopped
09 - Zest of 1 lemon (optional)
10 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the sweet potato rounds in a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using. Toss to coat and spread evenly.
03 - Roast for 22-25 minutes, flipping halfway through, until the rounds are golden and lightly caramelized at the edges.
04 - Remove from the oven and let cool slightly.
05 - Arrange the sweet potato rounds on a serving platter. Sprinkle with crumbled feta, drizzle with honey, and finish with fresh parsley, lemon zest, and a dash of black pepper.
06 - Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The contrast between hot roasted sweet potato and cool salty feta creates this perfect bite sized moment
  • Ready in under 40 minutes but looks fancy enough for company
  • Adaptable from appetizer to side dish to midnight snack
02 -
  • Crowding the baking sheet is the number one mistake that leads to steamed instead of roasted potatoes
  • The honey must go on after roasting or it will burn and turn bitter in that high heat
  • These need to be eaten within an hour or so because the texture starts to soften as they sit
03 -
  • Warming your honey for 10 seconds makes it drizzle like a pro chef finished it
  • Use a microplane for the lemon zest to avoid bitter white pith in your final dish

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